Chicken thighs and a quick roast with bok choy make for a dinner that comes together almost entirely hands-off. Rosemary and thyme handle the seasoning, olive oil carries it, and nothing here calls for onion, garlic, or a spice cabinet full of seeds.
Ingredients
- 2 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil, divided
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 1/2 teaspoon fine sea salt, divided
- 2 heads baby bok choy, halved lengthwise
Instructions
- Preheat oven to 425°F.
- Rub chicken thighs with 1 tablespoon olive oil, rosemary, thyme, and half the salt.
- Place skin-side up on a sheet pan and roast 20 minutes.
- Toss bok choy with the remaining olive oil and salt, add to the pan, and roast another 5-8 minutes, until the chicken reaches 165°F and the bok choy is just wilted.
- Let the chicken rest 5 minutes before serving alongside the bok choy.
Nutrition Facts (per serving)
| Calories | 380 |
| Total fat | 27g |
| Total carbohydrates | 4g |
| Dietary fiber | 2g |
| Protein | 30g |
| Sodium | 340mg |
Why This Is Good for Your Gut
Chicken thigh provides solid protein along with collagen-rich skin, and a small portion of bok choy adds gentle fiber and vitamins without the fermentable load that heavier cruciferous vegetables bring in bigger amounts. Herbs do all the flavor work here instead of seed-based spices, and the whole dish stays simple enough to sit easy on a sensitive stomach.
Two ingredients doing most of the work, and a plate that still feels like a real dinner. For more simple roasted chicken dinners, try our Turkey and Sweet Potato Skillet with Sage or Coconut Lime Shredded Chicken.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
